This is one of those recipes where there is quite a lot of prep but everything comes together quickly at the end and you’ll want to tuck in as soon as the fish is cooked.

Serves 2

Time: 1 hour

Ingredients

• 350g flaky white fish, I used haddock, cod is also good

• 6 corn of flour tortillas (I buy the small ones which are just a little bit bigger than the palm of a hand, if you buy the bigger ones, 2 each per person should be enough for a meal).

• 50g thinly shredded purple cabbage

• 5 radishes, thinly sliced

Marinade for the fish

• 1 tbsp extra virgin olive oil

• ½ lime

• 1 tsp chilli powder

• ½ tsp paprika

• ¼ tsp cayenne pepper

• ¼ tsp ground cumin

• Pinch of salt and pepper

 Salsa

• 1 avocado

• 2 tomatoes

• ¼ red onion

• Small bunch fresh coriander, leaves roughly chopped

• Juice of 1 lime

Sauce

• ¼  cup sour cream

• 1 tbsp mayo

• Juice of ½ a lime

• ½ tsp garlic powder

• ½ tsp siracha

Instructions

Mix the marinade ingredients and marinate the fish. Store in the fridge whilst you prepare the rest of the ingredients. This is one of those  recipes where you’ll want everything to assemble the tacos ready to go as soon as the fish is cooked.

Sauce

Mix the sour cream, mayo, sriracha, lime juice and garlic powder so well combined and store in the fridge ready to use. You can dollop this on with a spoon, or I also have a little sauce bottle with a nozzle which allows for prettier topping presentation.

Salsa

Dice the tomatoes and red onion fairly small, by this I mean roughly about 5mm square and place in a bowl.

Roughly chop the coriander and add to the onions and tomatoes along with lime juice.

Finally, destone and chop the avocado. Avocado can get a bit mushy if chopped too small so go for chunkier pieces.

Add to the bowl then lightly season with salt and pepper and give everything a mix. If you aren’t making the sauce (which will add a bit of heat), adding a few drops of tabasco will give it a gentle kick which I highly recommend. 

Cook the fish

Add about a tablespoon of oil to a medium-high heat pan. Fry the fish on each side for about 4 minutes (depending how thick your fillets are, for thinner pieces of fish, 2-3 minutes each side should be long enough). Once cooked the fish should be able to flake and should no longer be translucent.

Once cooked flake the fish in to bitesize pieces.

Assembly

Prepare the tortillas, usually these can be microwaved or you heat them in a dry pan on the hob.

I like to make bookends on my platter with a little bowl or even limes and fold the tacos in to shape, ready for filling (as pictured), then they can be brought to the table and are shaped to be picked up. Equally you could bring everything through to the table and make each one as you go. 

There’s lots of components here and it’s super easy to overfill the tortillas. My tip is to put in less than you think you need and that way you’ll be able to pick it up without too much trouble!

Spoon in the salsa, the fish, a scattering of the cabbage and sliced radishes and top with the sauce.

Give your taco a final squeeze of lime juice then pick up the tortilla by the sides and with a plate underneath for the inevitable mess that will follow and get stuck in!